Intelligence
Seafood has played a prominent role in Japan’s food history. The country helped spread sushi, surimi and tempura, and fish consumption by the Japanese is still among the highest in the world. Their taste for seafood also contributes to better health.
Health & Welfare
In the international aquaculture trade, producers have lots of information on how their fish or shrimp were produced, but buyers may know little about a product’s safety, origins or environmental and social impacts.
Health & Welfare
Meat recovered from seafood processing byproducts could be combined with nutraceutical ingredients to form customizable seafood items.
Intelligence
When the price for a newly introduced seafood product was unknown to consumers, a study found, price consciousness affected purchase intentions among consumers with high levels of general product category knowledge.
Intelligence
V. parahaemolyticus presents a food safety hazard for those who consume raw shellfish. The organism can grow post-harvest in some shellfish species, especially oysters.
Health & Welfare
Since physical and chemical hazards in seafood remain largely unchanged in storage, shelf life can be based on the growth kinetics of microbial hazards.